Best Ever Low Carb Muffins (was Cinnamon Muffins)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Eggs, 7 largeApple Cider Vinegar, 1/3 TbspCoconut Nectar, Raw, Coconut Secret brand, 3 Tbsp Virgin Coconut Oil, 6 TbspBlanched Almond Flour, 140 grams* Oat Fiber, 28 gramsFlax Seed Meal (ground flax), 6 TbspBob’s Red Mill Coconut Flour, 3 TbspCeltic Sea Salt, 0.75 tspBaking Soda, 0.75 tsp* If you don't have Oat Fiber, just use that much more Almond Flour and the recipe will be excellent!
Preheat oven to 300.
In a large mixing bowl, whisk eggs with other wet ingredients. (Whisk in melted Coconut Oil slowly so the cold eggs don't cause it to go solid again.)
In a medium mixing bowl, blend together all dry ingredients with a fork.
Add dry ingredients to wet ingredients, stirring to combine.
Spray or grease 12 standard sized muffin cups (or you can use a 12 cup muffin top pan) and divide batter equally among cups. Bake at 300 for approx. 15-20 minutes. Depending on the actual temp of your oven and whether your do muffins (which take a bit more time) or muffin tops, you may have to watch closely toward the end, adding extra time in 3-5 minutes increments just until a toothpick inserted into middle of a muffin comes out almost completely clean.
Remove from oven and cool briefly, and the muffins should pop right out (I use a butter knife to flip them out.) Cool completely on a rack until room temperature, then store (I store in a gallon-sized baggie.)
Enjoy!
Serving Size: Makes 12 muffins.
In a large mixing bowl, whisk eggs with other wet ingredients. (Whisk in melted Coconut Oil slowly so the cold eggs don't cause it to go solid again.)
In a medium mixing bowl, blend together all dry ingredients with a fork.
Add dry ingredients to wet ingredients, stirring to combine.
Spray or grease 12 standard sized muffin cups (or you can use a 12 cup muffin top pan) and divide batter equally among cups. Bake at 300 for approx. 15-20 minutes. Depending on the actual temp of your oven and whether your do muffins (which take a bit more time) or muffin tops, you may have to watch closely toward the end, adding extra time in 3-5 minutes increments just until a toothpick inserted into middle of a muffin comes out almost completely clean.
Remove from oven and cool briefly, and the muffins should pop right out (I use a butter knife to flip them out.) Cool completely on a rack until room temperature, then store (I store in a gallon-sized baggie.)
Enjoy!
Serving Size: Makes 12 muffins.
Nutritional Info Amount Per Serving
- Calories: 204.2
- Total Fat: 17.1 g
- Cholesterol: 107.9 mg
- Sodium: 232.8 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 5.2 g
- Protein: 7.1 g